Zobrazeno 1 - 10
of 171
pro vyhledávání: '"Zhennai YANG"'
Autor:
Tariq Aziz, Muhammad Naveed, Muhammad Aqib Shabbir, Abid Sarwar, Jasra Naseeb, Liqing Zhao, Zhennai Yang, Haiying Cui, Lin Lin, Thamer H. Albekairi
Publikováno v:
Frontiers in Microbiology, Vol 15 (2024)
This study investigates the genomic features and probiotic potential of Lactiplantibacillus plantarum HMX2, isolated from Chinese Sauerkraut, using whole-genome sequencing (WGS) and bioinformatics for the first time. This study also aims to find gene
Externí odkaz:
https://doaj.org/article/fb03d4e06389427994e81eee3e95bc39
Autor:
Zengjia Zhou, Min Zhang, Mengke Yao, Jasra Naseeb, Abid Sarwar, Zhennai Yang, Tariq Aziz, Majid Alhomrani, Walaa F. Alsanie, Abdulhakeem S. Alamri
Publikováno v:
Frontiers in Microbiology, Vol 15 (2024)
Treatment of inflammatory bowel disease (IBD), a common chronic intestinal disease, by exopolysaccharides (EPSs) produced by lactic acid bacteria has raised increasing concerns. Here, the EPS produced by Lactiplantibacillus plantarum NMGL2 was evalua
Externí odkaz:
https://doaj.org/article/35ce2c4d26f54f9fbebacedd8ca3b0f9
Autor:
Naveed Muhammad, Jamil Hamza, Aziz Tariq, Makhdoom Syeda Izma, Sarwar Abid, Nasbeeb Jasra, Zhennai Yang, Alharbi Metab
Publikováno v:
Open Chemistry, Vol 22, Iss 1, Pp 413-34 (2024)
The purpose of this research was to examine the interaction between metabolites of Lactobacillus plantarum YW11, characterized through GC–mass spectra (MS) analysis, and the FN1 protein in cases of familial pulmonary fibrosis, found from hub genes
Externí odkaz:
https://doaj.org/article/d5656566dc824ad29583409a8a338a33
Autor:
Dong Han, Xinyu Bao, Yanfang Wang, Xiaohong Liao, Ke Wang, Jian Chen, Xiaolong Li, Zhennai Yang, Yanbo Wang
Publikováno v:
Frontiers in Microbiology, Vol 15 (2024)
BackgroundDouzhi, a traditional Chinese fermented beverage, features microbial communities primarily composed of lactic acid bacteria (LAB). As fermented foods continue to gain recognition and popularity, douzhi is attracting growing interest. Howeve
Externí odkaz:
https://doaj.org/article/a59fe7cb851d4896aa98214106e6120b
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-11 (2024)
Abstract The present study aimed to investigate changes of physicochemical and functional properties of the processed cheeses (PCs) made with Cheddar (PC1), Mozzarella (PC2) and both of them at a ratio of 1:1 (PC3) during storage at 4 °C for 4 month
Externí odkaz:
https://doaj.org/article/b88634b169384e289e4a9e5a10314eb5
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 12, Pp 378-387 (2023)
In order to study the relieving effect of extracellular polysaccharides (EPS-A,EPS-B) which were extracted and purified from long shelf-life yogurt fermented by long shelf-life yogurt culture A and culture B, their molecular characteristics, structur
Externí odkaz:
https://doaj.org/article/24c958b679d14b499abf2d0dc3738edf
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 7, Pp 367-374 (2023)
In this study, 3.5% DSS was used to construct an animal model of colonic inflammation in mice, in order to study the relieving effect of commercially available pasteurized fermented milk on colitis mice and the possible mechanism. The effect of paste
Externí odkaz:
https://doaj.org/article/1836aa90fc284f4bbad05aabf66f51b1
Autor:
Tariq Aziz, Muhammad Naveed, Muhammad Aqib Shabbir, Khizra Jabeen, Ayaz Ali Khan, Ammarah Hasnain, Zhennai Yang, Abdellah Zinedine, João Miguel Rocha, Thamer H Albekairi
Publikováno v:
Frontiers in Bioscience-Landmark, Vol 29, Iss 5, p 176 (2024)
Background: Listeria monocytogenes, a Gram-positive bacterium, is a prominent foodborne pathogen that causes listeriosis and poses substantial health hazards worldwide. The continuing risk of listeriosis outbreaks underlies the importance of designin
Externí odkaz:
https://doaj.org/article/a82e8c37a3f6412f8fc43bf096040117
Autor:
Tariq Aziz, Muhammad Naveed, Muhammad Aqib Shabbir, Abid Sarwar, Ayaz Ali Khan, Ammarah Hasnain, Taqweem Ul Haq, Zhennai Yang, Abdellah Zinedine, João Miguel Rocha, Metab Alharbi
Publikováno v:
Frontiers in Bioscience-Landmark, Vol 29, Iss 4, p 147 (2024)
Background: Lactiplantibacillus plantarum 12-3 holds great promise as a probiotic bacterial strain, yet its full potential remains untapped. This study aimed to better understand this potential therapeutic strain by exploring its genomic landscape, g
Externí odkaz:
https://doaj.org/article/373058e441d541b6b0a0083562914eb7
Autor:
Luting Zhang, Juyuan Liu, Shuwen Kong, Nuo Chen, Wei-Lian Hung, Wen Zhao, Zhaozhong Zeng, Jian Zhang, Zhennai Yang
Publikováno v:
Journal of Functional Foods, Vol 107, Iss , Pp 105673- (2023)
This study compared the anti-inflammatory properties of Lactobacillus paracasei 6–1 lipoteichoic acid (LTA) obtained via different heat treatments to clarify the effect of heat intensity on its immunomodulatory activity. LTA exposed to low-temperat
Externí odkaz:
https://doaj.org/article/c23f7e02e72a41c5a3fdcc9fe6c27bd5